breakfast tacos with soft scrambled eggs and avocado pico de gallo

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ingredients

• For the pico de gallo 

  • ½ tomato cored, seeded, and chopped

  • ½ shallot, minced

  • Juice of lime

  • Salt and pepper to taste

  • 1 tablespoon jalapeno, seeded and minced

  • 1 bunch cilantro, leaves chopped and stems minced, save some leaves for garnish

  • Half avocado, diced 

  For the scrambled eggs

  • 2 whole eggs

  • Pinch of kosher salt

  • 1 tablespoon of unsalted butter

  For the tacos

  • 2 flour tortillas (or tortilla of your choice), or make your own here!

  • Crumbled cotija cheese

  • 2-3 tablespoons of spicy mayonnaise

  • 2 tablespoons of prepared pico de gallo

  • Reserved cilantro leaves

  • Lime wedges

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Makes 2 tacos

Make the pico by adding all the ingredients into a small mixing bowl, mix and taste for seasoning.  Set aside while you make the eggs.

Prepare scrambled eggs by cracking into a small mixing bowl and whisking together with a fork until smooth and silky.  Heat a nonstick skillet over high heat.  When the pan is rippling hot and just about to smoke, remove from heat, add the butter and swirl to coat the bottom of pan.  

Add whisked eggs into the pan and immediately stir with a silicone spatula, breaking up curds that form. While stirring, take the pan off the heat and then back on again. Repeat this until eggs start to set.  Season with salt and keep stirring until eggs are broken up and slightly set.  Take off heat just before you think they are done, eggs will continue to cook in the pan.

Toast your tortillas in a preheated skillet over medium heat (no oil needed) and heat each tortilla for 20-30 seconds on each side. Add half of the scrambled eggs in the center of each one.  Top with spicy aioli, cheese, pico, and reserved cilantro leaves.  Serve with avocado and extra mayo.